So when I mentioned using almond butter in a previous post about quick and easy high protein cookies (122 grams per batch!), while many of you were pretty stoked about it, a few wrote in about the substitute I offered up for peanut butter and asked “but isn’t almond butter pretty expensive?“.

Absolutely – IF you’re overpaying for it in stores. Just think for a minute – what’s almond butter made from? Almonds. Good job, buddy.

If you’ve learnt anything from reading the SUPP UP. series, it’s to strip away the inessential.

You wouldn’t, and shouldn’t be overpaying for something as nutrient dense as almonds just because it’s been “artisan crafted” into a butter.

Here’s a recipe I found a while back that keeps your wallet fat, and makes you more impressive to your spouse (or girlfriend/boyfriend).

Don’t eat the whole jar in one go, as tempting as it is…

Enjoy.

Makes: Roughly 275 grams (or 1 cup)

Prep Time: 1 minute

Bake Time: 10-15 minutes

Blend Time: 5-10 minutes

Total Time: 25-30 minutes

Items Needed: A baking sheet. An oven. A blender – 1000w works well here (or if you have it – a food processor).

Ingredients:

300 grams (2 cups) Almonds

OPTIONAL:

1/2 Tbsp to 1 Tbsp Coconut Oil

Salt

Directions:

Fire up your oven to 175 Celsius (350 F).

Take your almonds, toss them onto a baking sheet and spread them out evenly.

Roast them in the oven for about 10-15 minutes – you want them brown and easy to crunch.

Take them out then into a blender or food processor they go for 10-15 minutes or until you get it to the smoothness you want.

OPTIONAL:

Add salt if you like your nut butters salty

Add coconut oil if you want to make bringing your almond butter together easier.

Pour your newly made, 1/2 the price you pay at store, double the amount almond butter into a sterilised glass storage bottle, let it cool, and either try it in the protein cookie recipe I mentioned a while back or toss it on whatever you want…

If you don’t have a food processor (like me), 1000w blenders work best.

Think along the lines of a bullet blender or Ninja kitchen (I think they do food processors now though, come to think of it). It saves a whole lot of time and can even take less time than a food processor.

I added coconut oil as optional, as in my experience, it speeds up the process and heats the almonds up much faster, helping bring out their natural oils.

This is purely optional though. Some with more “sensitive” taste buds may notice the coconut flavour (I don’t), but it depends on the person.

If you liked this recipe, share it. If you really like this recipe, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home books now, and discover what unique, original recipes are in the “Snacks – Tasty and Easy DIY” chapters.

The perks of buying either book is you also get the nutritional breakdown (which is more important than you may think) of the recipes inside.

If you do buy either book (or if you have already), don’t forget to leave a review on Amazon or Good Reads – it helps spread the word, making others’ lives easier when it comes to nutrition.